Melt the butter in a saucepan, add the celery and cook gently for about 5 minutes, until softened but not coloured

Stir in the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the milk then the stock. Bring to boil, cover and simmer for about 15 minutes until the celery is tender

Gradually add the stilton and stir in until melted.

Please bear in mind that Stilton cheese is very salty, and no salt needs to be added.